A recipe that’ll impress your friends + it’s simple enough for a weekday? Oh yes — this quinoa stuffed squash is about to become your new fall fav!
Don’t let its looks fool ya — this recipe is snap to put together + you likely have most of the ingredients in your pantry right now! Quinoa, kale + acorn squash combine to give this recipe a protein + fiber boost that’ll fill you up — meaning this it doubles as a side dish + a complete meal! [++ it makes for great leftovers ; )]. The ingredients are easily customizable to match what you have on hand — feel free to change up the grain or switch up the squash!
* makes 3-4 servings
1 small Acorn Squash
1 cup Quinoa
3 cups Kale [chopped]
1/4 cup Walnuts
1/4 cup dried Cranberries
1 tsp Cinnamon
1 tsp Olive Oil
2 tbsp Maple Syrup
1 tbsp Apple Cider Vinegar [look for unpasteurized]
Salt + Pepper to taste
1] Preheat the oven to 425 °F. Begin boiling water + prepare the quinoa according to the package directions. Cut your acorn squash in half + use a spoon to scoop out the seeds.
2] In a small bowl, whisk together 1 tsp of olive oil + 1 tbsp of maple syrup.
3] Rub the inside of each squash half with the maple glaze. Once coated, divide + sprinkle on a pinch of salt + a 1/2 tsp of cinnamon between the two halves.
4] Place the squash halves into a lined baking dish + pop into the oven.
5] Roast the squash for 20-25 minutes [it may take longer depending on size], or until your squash is golden brown + tender.
6] Add the cooked quinoa to a bowl + drizzle on the apple cider vinegar, 1 tbsp of manly syrup + sprinkle on a pinch of salt + 1/2 tsp cinnamon. Stir to mix the quinoa.
7] Fold the dried cranberries, walnuts + chopped kale into the quinoa.
8] Spoon the quinoa mixture into the acorn squash halves + EAT UP! ; )
PIN + SAVE FOR LATER!
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